Mediterranean Roast Lamb – Naomi Crisante

Ingredients

• 1.5 – 2kg butterflied leg of lamb
• sea salt and freshly ground black pepper, to taste
• extra virgin olive oil, as needed
• 1 large red onion, chopped
• 4 cloves garlic, chopped
• 4 ripe tomatoes, chopped
• 400g can cannellini beans, drained and rinsed
• 1/3 cup kalamata olives
• 1 teaspoon Greek oregano
• 200g baby spinach leaves
• 1/4 cup parsley leaves